Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) dried thyme
  • 1 bay leaf
  • 6 cups (1.4 L) water
  • 1 pound (450 g) crab shells (about 2-3 whole crabs or shell remnants)
  • 3 tablespoons (45 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 1 cup (240 ml) dry sherry
  • 2 cups (480 ml) heavy cream
  • 1 pound (450 g) fresh crab meat, picked over for shells
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large stock pot.
  2. Sauté onion, celery, and carrot until softened (about 5 minutes).
  3. Add garlic, thyme, bay leaf, and crab shells; sauté for another 3 minutes.
  4. Pour in water, bring to a boil, then reduce heat to simmer for 30 minutes.
  5. Remove from heat and strain the stock through a fine mesh strainer, discarding solids.
  6. In a soup pot, melt butter over medium heat.
  7. Whisk in flour and cook for 2 minutes to form a roux.
  8. Gradually add sherry, stirring constantly until smooth.
  9. Slowly incorporate the crab stock, whisking to combine.
  10. Bring the mixture to a gentle simmer, adding heavy cream and crab meat.
  11. Season with salt and pepper to taste, adjusting consistency with additional stock if needed.
  12. Blend until smooth for a velvety texture, if desired.
  13. Ladle into bowls, garnish with chives or parsley, and enjoy!